Vegan Kale Caesar Salad with Tempeh Bacon

Born in Asia means that food is part of who I am. Love to cook from scratch if I have the time, and with clever shortcuts and substitutes if not.

subheading: CAESAR DRESSING (MAKES 2 CUPS):

1 garlic bulb

1 tbsp olive oil

pinch sea salt

¾ C raw cashews, soaked for 20 minutes in hot water

¾ C water

1 pitted medjool date

3 tbsp lemon juice

1 tsp lemon zest

3 ½ tbsp nutritional yeast

1 tbsp apple cider vinegar

½ tsp dijon mustard

1 tsp sea salt

1 tsp ground black pepper

subheading: GARLIC CROUTONS:

3 C cubed bread

¼ C olive oil

1 tbsp garlic powder

1 tsp onion powder

½ tsp sea salt

½ tsp ground black pepper

2 tbsp vegan parmesan (optional)

subheading: TEMPEH BACON:

1 250 g package tempeh

½ C low-sodium soy sauce or tamari

½ C water

1 tbsp liquid smoke

3 tbsp maple syrup

1 tbsp smoked paprika

1 to 2 tbsp coconut oil, for frying

subheading: SALADS:

8 to 9 C kale, finely chopped into ribbons/shreds (stems removed)

1 tsp lemon juice

pinch sea salt

1 C caesar dressing (above)

ground black pepper, to taste

Directions at hotforfoodblog.com

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